As my sister and her family make their way from Cortina d’Ampezzo in the Dolomites to the romantic town of Lago de Como, Italy, I find myself living vicariously through their amazing food adventure. Daily, I wait with anticipation to see what photos she will send. What Italian dish will she be savoring today? My sister had me salivating from from the start, with her bubbling glass of prosecco accompanied by traditional pre-dinner treats, known as aperitivo. Soon after, more photos of homemade pasta dishes along with fresh cheese that she swears she is addicted to! Traveling with her husband and son, I had a feeling they would stop at the local pizzeria as soon as they walked by one.
Personally, I believe some of the best pizza is made in Italy. So simple the margherita pizza is, but yet so complex in the flavors it offers. The Italians know how to make a good pizza. In my opinion, the sauce is simple, yet savory, and used somewhat sparingly. The sauce is followed with freshly shredded mozzarella or sliced fresh mozzarella, and after a rendezvous with the wood fired oven, the end result is magical. If you have not tried an authentic Italian pizza yet, get on a plane to Italy and check that section off your bucket list ASAP!
I knew once I had the opportunity, I would love to put a pizza oven in my backyard so I could share the amazing Italian pizza recipes and memories with my family and friends. Once I was able to make this dream happen, it has stepped up my backyard entertainment to the next level! With my extra large Bull Pizza Oven accompanied with the Bull Pizza Oven Professional Kit, I am able to create the ultimate pizza party for my friends and family. I can cook up to two types of pizza at once in the oven, while I work on creating the next two with ease. Once ready, I slice through the crunchy pizza dough and oozing cheese and serve on the Bull Wood Pizza Peel to my guests who sit right next to the action of the pizza oven at a beautifully set table. The anticipation and applause from my guests as each round of pizza is served is the best compliment I could receive when throwing one of my backyard pizza parties! The addition of the Bull pizza oven to my backyard has truly made it a show stopper when entertaining my guests. Note: As an alternative to a pizza oven, you can cook delicious pizza with the Bull PizzaQue Pizza Stone Grill and your outdoor Bull BBQ.
For this recipe, I would like to share the pizza that is always a guest favorite at my house. The combination of savory blue cheese and prosciutto, the sweet figs, caramelized onions and balsamic glaze, and slightly bitter arugula make this recipe a winner every time I make it. I hope you enjoy it as much as we do!
I like to buy my pizza dough pre-made from a local baker, which makes the prep much easier. Larger stores sell fresh and frozen pre-made pizza dough. Just ask your local grocer if you are having a hard time locating it.
- 1 pound fresh pizza dough, homemade or store-bought
- 2 tablespoons extra virgin olive oil
- 4 ounces blue cheese, good quality
- 5 ounces mozzarella, freshly grated
- 6 slices prosciutto, sliced thin
- 3 each, black figs, ripe, cut in half, then into quarters
- 2 tablespoons balsamic glaze
- ¼ cup caramelized onions
- ½ cup of fresh baby arugula
- Preheat the pizza oven to 500 - 600 degrees. Watch this short video to show you how to get your pizza oven started.
- Sprinkle some semolina on the countertop, and start to form the pizza dough into a 10 - 12 inch pizza. Using your hands and knuckles, stretch the dough gently, rotating your hands around the edge of the pizza, allowing the pizza to stretch in all directions. If needed, the use of a rolling pin can be used to help stretch out the pizza dough.
- Let the dough rest for a minute, and if needed, go back and work the dough again to desired size.
- Drizzle the evoo evenly onto the pizza dough.
- Add the freshly grated mozzarella.
- Add the caramelized onions evenly onto the pizza.
- Finally, place the cut figs on to the pizza so that once sliced, every piece will get a couple slices of figs.
- With the Bull Pizza Peel, carefully place the pizza on top of the peel. The use of the semolina makes this process easier and allows the pizza dough to move.
- Place the pizza in the corner opposite of the fire and let it cook for about 4 to 5 minutes.
- Once the dough starts to bubble and turn slightly brown, rotate the pizza so the back of the pizza is now rotated towards the front.
- Right before the pizza is done, gently remove with the pizza peel and add the blue cheese.
- Let it cook for another minute or two, and remove from the oven. To serve, place the prosciutto on top of the pizza and to finish, top off with the baby arugula and drizzle with the balsamic glaze.
- Cut into as many slices desired and serve immediately. Your guests will go crazy!
Buon Appetito!
♥ Chef Amy
Had a slice tonite st outdoor music fest at Hutchins Street Dquare in Lodi Ca! If course it was accompanied by a glass of Pino Grigio! Delish combo of flavors!!!! Do try!
Glad you enjoyed, mom!
Wine fingers: Hutchins Street Square!
Dangerous combo, wine and pizza fingers!!
Delish!
Thank you, Pam!